Download Lunch Menu

Appetizers

Black Bean Cakes

Roasted red peppers, garlic, scallions, cilantro, smoked oregano salsa and avocado cream. 9.00

Cheese Fondue

A blend of Vermont cream and cheeses, a blue cheese gratin and local honey with sliced apples and house made flatbread. 12.00

New England Cheese Board 

A pair of Local artisan cheese served with accompaniments. 12.00

VT Cider Braised Pork Belly

Vermont raised, crisped up and served with grilled apples, cranberry gastrique and pickled onions. 13.00

Maplebrook Farm Burrata Cheese

Marinated butternut squash, spicy almonds, Chittenden honey and EVO. 12.00

Calamari

Tossed with pickled peppers, parsley & banana pepper vinaigrette, served with ancho pepper sauce & lemon. 10.00

Lobster

Butter poached lobster, crispy Old Bay potatoes and sunny side up egg. 15.00

Squash Cake

Italian stye rice, squash puree, onion, garlic and sage, pan seared and served with spice cranberry jam. 10.00

House Rolls

“Parker House” rolls with flavored butter.
Four rolls 2.00 / Six rolls 3.00

 

Soups

Squash and Maple

Soup of the Day

Cup 4.00 / Bowl 5.00

 

Sides

Cheddar Polenta

4.00

Quinoa Salad

4.00

Hand-cut French Fries

5.00

Homemade Chips

4.00

Seasonal Vegetable

3.00

Sweet Potato Hash

4.00

Coleslaw

4.00

Gluten Free Bread

3.00

 

Greens

Roots

Greens, shredded raw root vegetable & choice of dressing: buttermilk, grilled citrus vinaigrette, maple vinaigrette or Greek. 7.00

Greek Kale

Marinated olives, roasted red peppers, local feta cheese, sun-dried tomato pesto, onions, artichoke hearts & red wine vinaigrette. 10.00

Quinoa

Toasted and tossed with blueberry vinaigrette, dried apricots, cranberries, almonds and spinach. 10.00

Beets

Topped with lemon dressed arugula and red pepper relish, garnished with extra virgin olive oil and a Vt Butter & Creamery chèvre. 10.00

Carrot Salad

Charred carrots, herbed yogurt dressing, greens and spicy almonds. 10.00

Grilled Caesar

Romaine hearts grilled and topped with Caesar dressing, parmesan cheese, house made granola, cranberry & almonds. 10.00

Sandwiches

Each sandwich comes with choice of side.
Sub Gluten Free Bread or Flat Bread – 2

Add: Pork Belly – 4, Bacon – 3, Cheese or Over Easy Egg – 2
Sautéed Mushrooms or Onion – 1

Pork Sandwich

Local pork slow roasted, blueberry barbecue sauce, coleslaw and Cabot cheddar cheese on a toasted round roll. 12.00

Turkey Sandwich

Green Mountain Smokehouse turkey breast served on toasted four seed bread with apple, onion and cranberry sage mayonnaise. 10.00

Vermont Beef Burger

Locally sourced ground beef on a toasted round roll with greens, tomato, onion & pickle. 14.00

Fried Chicken Sandwich

Buttermilk marinated chicken, breaded and fried, served on a toasted round roll with ancho pepper aioli and root vegetable slaw. 12.00

Black Bean Sandwich

A black bean cake served on toasted four seed bread with lettuce, smoked oregano salsa and Cabot cheddar cheese. 9.00

Chicken & Mushroom

Grilled local chicken thighs, roasted mushrooms, spinach and garlic mayonnaise in a grilled flat bread. 12.00

Emu Sandwich

Ground emu and pork baked with onion, bleu cheese and garlic, served on a toasted round roll with rosemary sauce, spinach and red onion. 12.00

Maple Tofu

Cast iron seared, served on sourdough bread with maple dressing, pickled onions, carrots, squash and greens. 10.00

Salmon Sandwich

Grilled salmon, sage aioli, grilled apple and baby arugula. 15.00

Grilled Cheese

Sour dough bread grilled with Cabot cheddar cheese, North Country Smokehouse bacon and baby arugula. 10.00

 

 

Tacos

Fish Tacos

Served in corn tortillas with Mexican style coleslaw, avocado cream and mango-chipotle sauce with choice of side. 14.00

Pork Tacos

VT raised pork braised with apples and cider, served in corn tortillas with braised cabbage and scallion cream, with a choice of side. 14.00

 

Entrees

House Made Ravioli

Beet pasta with roasted carrot, onion, garlic and Maplebrook Farms ricotta filling, tossed in a roasted carrot jus with mushrooms, Parmesan cheese and spinach. 20.00

Local Beef

Our cut of the day, prepared daily based upon availability. Market price

Five Spice Tofu

Cast iron seared, served over warm kale and rice noodles with pickled carrots, peppers and onions and finished with soy-sesame sauce. 19.00

Grilled Salmon

Faroe Island salmon with ginger-cranberry jam, cheddar polenta and marinated butternut slaw.. 23.00

Add: Shrimp – 9
Add: Local Chicken – 6
Add: VT Soy Tofu – 5
Add: Salmon – 9

Please make us aware of any allergens so we may better serve you.

20% gratuity may be added to parties of 6 or larger. Roots reserves the privilege to add 20% gratuity to any check when both credit card receipts are removed from the restaurant.

Consuming raw or undercooked meats, seafood or eggs may increase your risk of food borne illness.

Click Here for a downloadable version of the menu

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